Lamington Cupcakes


2 1/2 cups self raising flour
200 gm unsalted butter, softened
1 cup caster sugar
3 eggs
1/2 cup milk
1 tsp vanilla essence
1 cup desiccated coconut

For Chocolate Icing:

2 1/2 cup icing sugar
2 tbsp cocoa powder
2-3 tbsp milk ( or add more if required)


  1. Preheat oven to 180 degree celcius. Line two 12- hole muffin pans with paper cases.
  2. In a large mixing bowl, add butter and sugar and beat using an electric mixer until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Add vanilla essence and beat until combined.
  4. Stir in half the flour and then stir in half the milk. Repeat with remaining flour and milk until combined.
  5. Add about 2 tbsp of batter into the prepared muffin pans and bake for 15-17 minutes or until a skewer inserted comes out clean.
  6. Remove from oven and transfer the cupcakes to a wire rack to cool completely.
  7. To make chocolate icing: Combine icing sugar and cocoa in a bowl. Stir in milk to form a spreadable icing, adding more milk if required.
  8. Then spread chocolate icing over cooled cupcakes.
  9. Sprinkle the cupcakes with desiccated coconut and allow to set at room temperature and then serve…

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